GREENS GUMBO WITH BLACK EYED PEAS

Essential Best Foods Cookbookby Dana JacobiCreole gumbo z'herbes calls for at least seven greens. My version includes four. They look like a mountain of raw greens but cook down to just handfuls. I like this gumbo served over cooked long-grain rice.Makes 6 servings

1. In a large pot of boiling water, cook the collards and kale 5 minutes. Add the chard and spinach and cook 3 minutes longer. Drain, reserving 6 cups of the cooking liquid. When cool enough to handle, squeeze most of the moisture from the greens, chop them, and set aside.

2. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, scallions, celery, and green pepper. Saute until the onion is soft, 6 minutes. Add the greens, reserved cooking water, rice, tomatoes, bay leaves, cloves, thyme, allspice, cayenne, and pepper. Bring the liquid to a boil, reduce the heat, cover, and simmer for 30 minutes.

3. Add the corn and black-eyed peas. Cook, uncovered, until the greens are very tender, about 20 minutes. Mix in the vinegar and season to taste with salt.

Food Fact: Black-eyed peas are rich in magnesium, a mineral needed for strong bones and an active metabolism.

Another Way: Andouille sausage is a popular addition to this traditionally vegetarian dish.